02 03 Gallimaufry Grove: Angela's Spiced Persimmon Butter 04 05 15 16 19 20 21 22 23 24 25 26 27 28 31 32 33

Angela's Spiced Persimmon Butter


A totally fabulous family in our church gave us some persimmon pulp the other day -- not the persimmons, but the pulp -- they had already done the hard part of skinning and seeding them (I told you they were fabulous).  Persimmons (I think they are American Persimmons) grow wild around here and there are so many wonderful things you can make with them.  You can make cookies, pies, breads and Persimmon Butter.  After some deliberation, I decided on Persimmon Butter, because my jelly stash is getting a little low.  I scoured the internet for a good recipe.  Each one had some things I thought we would like and some things I didn't want.  Sigh...  So I made up my own.  I think it's pretty yummy, but I will let you decide for yourself.

Angela's Spiced Persimmon Butter

2 1/4 cups fresh persimmon pulp
3/4 cup orange juice (we use "not from concentrate" because it's yummilicious.)
2/3 cup brown sugar (or to taste.  If I had cane juice sugar, I would have used that, but I am out.)
2 Tbsp real Maple Syrup (not the fake stuff.)
1/2 tsp cinnamon
1/2 tsp pumpkin spice
1/2 tsp real vanilla extract

Stir it all together in a crock pot and set on HIGH.  Leave the lid off and cook until the sugar is dissolved and the persimmon butter is the desired thickness (like apple butter).  Stir periodically so that it doesn't stick (I used a crock pot because it is easier to prevent burning the butter that way, but you could cook it in a pot on the stove.)  It only took mine about 45 minutes or so, but it would depend on the juiciness of your pulp.

I canned this in a water bath canner for 15 minutes, but do your research first.  Several sources said that the persimmon butter was too thick to get hot enough in a water bath canner.  If you want to play it safe, just freeze your butter.  I recommend leaving a 1/2 inch headspace and freezing with the lids off.  Once the butter is frozen, come back and put the lids on.  That way you don't break your jars when the butter expands.

I think this is going to make a wonderful addition to our fresh baked rolls at Thanksgiving.

Have a great day!



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